Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

by Trevor Nawalkowski, a.k.a. tj the food dude

1/4 cup oil or clarified butter
1 medium Butternut Squash, peeled, seeded, rough chopped
1 medium onion, rough chopped
1/4 cup sugar, white or golden
1/2 cup dry white wine
6-8 cups chicken stock
1/4 – 1/2 cup unsalted butter
Sea salt and fresh black or white pepper and more sugar to taste
Garnish Choices – thai chili oil and coconut cream OR cilantro oil/pesto and feta cheese OR your choice?
  • Sauté Butternut Squash in oil or clarified butter in a minimum 8 litre, heavy bottomed stock pot on medium high heat until it begins to carmelize
  • Add the onions, lightly season with sea salt and continue to sauté until beginning to brown
  • Add sugar and continue to sauté until dissolved and beginning to get syrupy
  • Add 1/2 cup dry white wine to deglaze the pan
  • Add chicken stock, reduce heat and bring to a simmer. Simmer until the squash is tender
  • Blend/purèe soup in a blender or food processor in small batches, adding a bit of the butter with each addition. Pass through a fine mesh strainer back into a clean pot
  • Keep over low heat and season to taste
  • Serve with your garnish of choice
  • Serves 4-6 as an appetizer, 2-4 as a main course

One thought on “Butternut Squash Soup

  1. Pingback: Tis’ the season for Butternut Squash - tj the food dude

Leave a Reply

Your email address will not be published. Required fields are marked *